vinaya - Vinaya's Culinary Delights

Shallots Sambhar Recipe

Posted on September 6, 2018 by vinaya

This Sambhar is a family favourite! It is the sweetness of the shallots that blend so well with the spice of the Sambhar powder and the tamarind paste that is added as a souring agent. I love mine seasoned in Ghee/clarified butter with a dash of Asafoetida and a generous amount of curry leaves.

Ingredients :

250 gms Shallots
125 gms Arhar Dal/Split Pigeon peas
2 tbsps Sambhar Powder
1 tbsp Tamarind paste
2 tbsps Ghee /clarified butter
1 heaped tsp Mustard
3 sprigs Curry leaves
A kidney bean sized of Hing/asafoetida powdered
Salt

Method :

Deskin the shallots and wash them under running water. Pressure cook the Arhar Dal in three glasses of water to three whistles. Allow the cooker to cool down and then churn the Dal well. Cook the shallots in two glasses of water with the Sambhar powder and salt. Once they are done, add the tamarind paste and Dal. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the Hing. Drop in the curry leaves and toss. Pour the seasoning into the boiling Sambhar. Switch off and keep aside for about fifteen minutes to allow the flavours to infuse before serving.

Bittergourd Tallasani /Stir Fry

Posted on September 5, 2018 by vinaya

This Stir Fry is a little different from the usual stir fries as it has a tangy and sweet taste to it. This is basically to tone down the bitterness of the vegetable. Seasoned with Garlic, the Bittergourd Stir fry goes well with both Rice, Roti or Phulka.

Ingredients :

2 medium sized Bittergourds
15 cloves garlic
1 small raw mango sliced
A small lump of jaggery
Salt
Chilly powder as per requirement
1 tbsp Oil

Method :
Wash and slice the Bittergourd in semi circles. Crush the garlic gently. Heat oil in a pan. Add the crushed garlic and roast till it turns a golden brown. Add the sliced bitter gourd, salt and chilly powder and cook on a gentle flame till almost done sprinkling a little water to keep the vegetable moist. Add the sliced raw mango and jaggery and cover and cook till the raw mango is cooked and the Bittergourd absorbs all the flavours. Serve hot.

Note: Tamarind paste can be used instead of Raw mango when mangoes are not in season. This recipe calls for a heaped tablespoon of tamarind paste. The rest of the procedure remains the same.

Bittergourd and Hogplum /Kararthe Ambadya Ghashi Recipe

Posted on September 5, 2018 by vinaya

This is an authentic Konkani dish which is prepared when Hogplums are in season. Though Tamarind or Tree Sorrel can be used as a souring agent, it is the unique taste of the Hogplum which makes this dish a real delicacy!

Ingredients :

1 medium sized bitter gourd
2 hog plums/ ambado
1/2 a small coconut grated
12 roasted dry red chillies
20 cloves garlic
2 tbsps Coconut oil
Salt

Method :

Slice the Bittergourd into bite sized pieces. Crush the Hogplums well. Boil the Bittergourd slices along with the hog plums in a glass of water to which a little salt has been added. Grind coconut and roasted red chillies to a smooth paste and add it to the cooked vegetables. Boil well. Crush the garlic gently. Heat oil in a pan. Add the crushed garlic and roast till they turn a rich golden brown. Drop it into the boiling ghashi. Simmer for a couple of minutes and keep aside for fifteen minutes for the flavours to infuse before serving.

Bittergourd /Kararthe Puddi Sagllein Recipe

Posted on September 5, 2018 by vinaya

This is a traditional Konkani preparation which stays good for a couple of days without refrigeration. The Coconut Masala is roasted well, so the final product is semi dry and goes well with both Roti or Dal Rice.

Ingredients :

250gms Bittergourd
1/2 a coconut
2 large onions
12 roasted dry red chillies
1tbsp tamarind paste
2 tbsps coriander seeds
1/4 tsp Methi/ Fenugreek seeds
2 tbsps coconut oil
1 tsp Mustard
Salt
Oil to fry the Bittergourd

Method :
Wash and chop the Bittergourd extremely fine. Apply salt and keep it aside. The Bittergourd releases water. Squeeze out all the water. Heat oil in a pan. Deep fry the Bittergourd in batches till crisp and brown. Drain and keep aside. Chop the onions fine. In a tsp of oil roast the coriander seeds and Methi to a rich golden brown. Grind the coconut, roasted red chillies, tamarind and the roasted coriander and Methi seeds to a coarse paste using very little water. Heat 2 tbsps Coconut oil in a pan. Add the mustard and after it splutters add the onions. Roast till translucent. Add the fried bitter gourd pieces, the ground paste and salt. Mix well and roast till the preparation turns semi dry.

Bittergourd Kismuri Recipe – 2

Posted on September 5, 2018 by vinaya

This is yet another type of fried Bittergourd Kismuri that is made, the difference being that the coconut is ground here along with other condiments. It goes well with Rice or Rotis. Easy to prepare as the Yam can be fried and kept ready before hand!

Ingredients :

250 gms Bittergourd
1/4 of a large coconut grated
9 roasted red chillies
2 tbsps coriander seeds
1tsp Tamarind paste
1 inch piece of ginger
1 large onion chopped fine
1 green chilly
Salt
2 tsps Coconut oil
Oil for frying the Bittergourd

Method :

Wash the Bittergourd and chop it into extremely small pieces as shown in the picture above. Apply salt and keep aside for ten minutes so that it releases water. . Heat the oil in a pan. Squeeze out all the water from the Bittergourd . Fry it in batches till crisp. Drain on absorbent paper and keep aside. Chop onions fine. Grate the ginger. Chop the chilly fine and crush with a little salt. Grind the coconut, roasted red chillies, coriander seeds, tamarind and ginger to a semi coarse paste with a little water. Tip it into a bowl. Add the chopped onions, crushed green chilly, coconut oil and the fried Bittergourd pieces. Mix well. Allow the Kismuri to stand for half an hour before serving in order to allow the Bittergourd to absorb moisture from the Masala.

Bittergourd Kismuri Recipe

Posted on September 5, 2018 by vinaya

Bitter gourd, Fried Yam and Okra are three of the items that are a must have when having live in guests. They come in handy in making a variety of dishes. One can use fried Bittergourd in making a Puddi Sagllein , two varieties of Kismuri and a pickle too. Posting a simple Bittergourd Kismuri today which goes well with Rice and Dal.

Ingredients :

250 gms Bittergourd
Onions
Coconut
2 tsps Coconut oil
3 green chillies
Salt
Oil for frying the Bittergourd

Method :

Wash the Bittergourd and snip of both the ends. Chop it into extremely tiny pieces as shown in the above picture. Apply some salt and keep aside for ten minutes. You will notice that it releases water. Heat oil in a pan. Squeeze out the Bittergourd and fry it in batches till crisp. Remove and drain on a kitchen towel. Chop onions the same quantity as the fried Bittergourd . So also the grated coconut. Mince the green chillies. Crush them with a little salt. Mix the grated coconut, chopped onions, crushed green chillies and coconut oil. Mix thoroughly. Add the fried Bittergourd pieces just before serving as they tend to get soggy if mixed earlier. Goes well with hot rice or even with Roti.

Simple Thali Meal – 4

Posted on September 4, 2018 by vinaya

Posting a simple Thali Meal of Rice, Chana Saar, Bitter gourd pickle, Kerala style Potato and Onion Stir Fry, Bitter gourd Fritters and Curd. Recipe Links to all are shared below.

Recipe to make the perfect Rice

Kerala style Potato and Onion Stir Fry /Nadan Urulakizhangu Mezhukupuratti Recipe

Chana /Black Chickpeas Saar Recipe

Bittergourd Pickle Recipe

Bittergourd Fritters Recipe

Kerala style Potato and Onion Stir Fry /Nadan Urulakizhangu Mezhukupuratti Recipe

Posted on September 4, 2018September 4, 2018 by vinaya

It is the seasoning used in the Potato and Onion Stir fry popular in all the regions of India, which makes each of them unique! The oil used differs too, hence the taste too is varied. Posting a Potato and Onion Stir Fry the Kerala way today.

Ingredients :

3 potatoes
2 onions
1 dry red chilly broken
1 green chilly
2 flakes of Garlic
1 sprig curry leaves
1 tbsp Coconut oil
1/4 tsp Mustard
A large pinch of Haldi /Turmeric powder
Salt

Method :

Peel and wash the potatoes. Slice them thinly lengthwise and tip them into a bowl of water to prevent discolouration. Slice the onions, crush the garlic and slit the green chilly. Heat oil in a pan. Add the mustard, and after it splutters add the slit green chilly, broken red chilly bits, garlic, curry leaves and toss for a minute. Drop in the onions, potatoes, salt and Haldi. Mix thoroughly. Sprinkle a little water and keep stirring till the potatoes are done.

Chana /Black Chickpeas Saar Recipe

Posted on September 4, 2018 by vinaya

The water drained from the Chana/ Black Chickpeas after it is pressure cooked is seasoned either with Garlic or with mustard and curry leaves. Akin to a soup, it can be had as is or served over hot rice. I prefer mine seasoned in home made Ghee with Garlic and dry red chillies. You can use the Black Chickpeas to make a variety of dishes.

Ingredients :

250 gms Chana /Black Chickpeas
1.5 litres of water
Salt
2 tbsps Ghee /clarified butter
10 flakes of garlic
4 dry red chillies

Method :
Wash and soak the Chana for eight hours. Pressure cook to a whistle, lower heat and allow it to simmer gently for half an hour in 1.5 litres of water with a little salt. After the pressure cooker has cooled down, drain the water into a vessel and adjust salt. Boil well. Crush the garlic gently and break the dry red chillies into bits. Heat the Ghee in a pan. Add the garlic and, roast to a rich golden brown. Drop in the chilly bits. Toss. Pour the seasoning into the boiling Chana Saar. Simmer for two minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse before serving.

Idli – Split Black Gram and Semolina Recipe

Posted on September 4, 2018September 4, 2018 by vinaya

A healthy option for those who are watching their carbohydrate intake is the Urad dal/Split Black Gram and Rava/Semolina Idli. Turns out extremely soft and fluffy and teamed with a Chutney or Sambhar is delicious!

Ingredients :

250 gms Urad Dal/Split Black Gram
500 gms Rava/Semolina
1/2 tsp Methi/Fenugreek seeds
Salt

Method :

Wash the Urad Dal well. Soak it along with the Methi for four hours. Wash it again and grind it to a smooth batter in the wet grinder non stop for half an hour adding a little water at a time to make a batter of pouring consistency. Add salt and allow to ferment for 10-12 hours. Meanwhile tip the Rava in a thin cloth. Tie it into a bundle and steam it in a steamer for fifteen minutes. Remove and keep aside. Allow to cool thoroughly. Tip it into a vessel. Add just enough water to wet it. Mix it well with your fingers and add it to the fermented Urad batter. Mix thoroughly. Keep aside for fifteen minutes. The batter takes on a dropping consistency as the Rava absorbs the moisture. Meanwhile get the steamer boiling. Grease the Idli stand. Pour the prepared batter into it and steam for ten minutes in a steamer. A knife inserted in the Idli should come out clean. Allow to cool for five minutes and then unmould the Idlis. Serve hot with Chutney of your choice. You can find the recipes to a variety of Chutneys under the catagory of ‘Chutneys’ of this website.

Note: The proportion of Urad Dal to Rava is 1:2 when grinding the batter in a wet grinder. If using the blender or mixer the portion is 1:1 as the batter made in the wet grinder increases in volume as compared to the blender.